Freezer jam is not as thick as traditional jam, but it's every bit as delicious, if not more so! Since there's no cooking involved, the jam retains that fresh-fruit taste, and is literally "bursting with flavor."
6 cups blackberries
juice of 1 lemon
2 teaspoons lavender flowers, dried, finely chopped
4 tablespoons lemon zest
1/2 teaspoon salt
2 cups sugar
6 tablespoons real fruit instant pectin
Use fresh blackberries that are ripe but firm. Wash them in three parts water to one part vinegar. The vinegar kills any mold spores and other bacteria that might be on the surface of the berries.
In a large glass mixing bowl, combine blackberries, lemon juice, lavender (make sure you finely chop the lavender), lemon zest, and salt. Mash the mixture until the blackberries break down.
In a separate bowl, whisk together the sugar and the pectin. Add the sugar/pectin mixture to the blackberry mixture and stir for approximately 5 minutes, or until the mixture is well blended and the sugar is totally dissolved.
Ladle the jam into jars or freezer containers, leaving 3/4 inch of head space to allow for expansion in the freezer. Choose containers with straight sides (not inverted at the top). Allow the jam to set at room temperature overnight. Refrigerate for up to four weeks, or freeze for up to one year. Makes approximately five 8 ounce jars. Enjoy!
Make one batch at a time to aid in setting.